Potato salad drowned in a mayonnaise dressing is not my thing, I like it with oil and vinegar dressing, parsley and spring onions.
1 person made this
750g salad potatoes
60ml olive oil
80ml apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon caster sugar
2 tablespoons water
1 small bunch fresh parsley, minced
5 to 6 spring onions, minced
Method Prep:10min › Cook:20min › Ready in:30min
Add unpeeled potatoes to boiling salted water and cook till they can be easily pierced with a knife, about 20 minutes depending on size. Rinse under cold water and drain, then peel whilst still warm. Cut into cubes or slice them.
Mix all the remaining ingredients for the dressing but set a little parsley and spring onions to one side for the garnish.
Add potatoes to a bowl and gently toss with dressing. Season with salt and pepper and sprinkle with the reserved parsley and spring onions.